Vindaloo is a very popular chilli and vinegar based fiery hot dish from Goa, on the western coast of India.  Goa was occupied by the Portuguese for a number of years and so naturally, the Portuguese style of cooking has a marked influence on the local dishes of Goa.  Vindaloo is one such dish, which is popular not only in India, but also very popular among the Europeans and other westerners.  This curry can be made with any type of meat such as chicken, beef or pork or even with seafood. Some Indian restaurants include ‘aloo’ (Hindi word for potatoes) in this recipe, but the original vindaloo dishes do not have aloo. Here is a simple recipe for Chicken Vindaloo.

Ingredients

1 kg. diced chicken

1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. whole black peppercorns
12 nos. whole cloves
1tbsp. chilli powder
4 cinnamon sticks
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds

2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine

4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water

Method

Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.

Put these roasted spices in a  blender along with  mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.

Marinate the chicken in this vindaloo sauce for over 8 hours in a non-metallic bowl.

Heat oil and saute bay leaves and onions until soft.  Remove and set aside.

Now fry the marinated chicken for a few minutes, adding more oil if necessary
Add the remaining vindaloo sauce, sauted onion, and water.

Simmer till the chicken is tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary. 

Garnish with fresh coriander leaves and serve with steamed Basmati rice.  I hope you will enjoy this delicious curry recipe.

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